I
like to use this combination of seasonings for everyday grilling
(grilling rubs contain little or no sugar because the higher heat
of grilling would make a sugary rub turn black). It perfectly
balances the earthiness of the toasted cumin, the sharpness of
ground pepper, the smokiness and heat of the ground chipotles, and
the natural sweetness of the ancho chile, granulated onion, and
garlic.

4
Tbsp | 60 mL kosher salt

1
tsp | 5 mL ground pepper

2
Tbsp | 25 mL ground toasted cumin seeds

1
Tbsp | 15 mL ground oregano

2
Tbsp | 25 mL granulated onion

1
Tbsp | 15 mL granulated garlic

2
Tbsp | 25 mL ancho chile powder

1
tsp | 5 mL ground chipotles

(if
you can’t find this, substitute cayenne)

1
tsp | 5 mL dried parsley

Combine
all the ingredients in a bowl and mix them together
well.

Texas-style Rub

Makes
about 2 cups | 500 mL

Everyone
has a friend of a friend of a friend who knows someone in Texas
with a great rub recipe. This one came to me through occasional
Butt Shredder and barbecue enthusiast Ian “Big Daddy” Baird. The
cayenne gives it a nice burn. Use it as an all-purpose rub, but it
really makes brisket sing.

3/4
cup | 175 mL paprika

1/4
cup | 50 mL kosher salt

1/4
cup | 50 mL sugar

1/4
cup | 50 mL ground black pepper

1/4
cup | 50 mL chile powder

2
Tbsp | 25 mL garlic powder

2
Tbsp | 25 mL onion powder

1
Tbsp | 15 mL cayenne, or to taste

Combine
all the ingredients in a bowl and mix them together
well.

Mediterranean Dried Herb Rub

Makes
enough to coat several racks of lamb or a whole leg of lamb or pork
roast

These days, food
lovers tend to shy away from dried herbs in favor of the fresh ones
that are soreadily available. We
tend to associate unpleasantly stale, dirty flavors with dried
herbs, but that’s probably because we use them so rarely that the
ones in our pantry are too old. Dried herbs, when used within a few
months of purchasing them, can add a wonderful earthiness and
complexity to grilled foods. In fact, the high heat of grilling
often destroys the delicate flavors of fresh herbs. In most cases
fresh herbs, other than the very strong rosemary and sage, are best
used after your meat is off the grill, as a finely chopped sprinkle
to add color and aroma. Use this rub for meats like chicken and
pork, but it also works well with grilled vegetables. Just toss the
veggies with oil and sprinkle them with the rub and some kosher
salt.

1
Tbsp | 15 mL dried (not powdered) oregano

1
Tbsp | 15 mL dried mint

1
Tbsp | 15 mL dried basil

1
Tbsp | 15 mL dried rosemary

1
tsp | 5 mL dried parsley

Combine
all the ingredients in a bowl and mix them together
well.

Jamaican-style Dry Jerk Seasoning

Classic
jerk is made with a wet marinade and takes time to prep and more
time to marinate your meat. This rub gives chicken, pork, or
snapper—or whatever else you’re grilling—a classic Jamaican flavor
without any fuss.

2
Tbsp | 30 mL granulated onion

2
Tbsp | 30 mL dried onion flakes (get flakes that aren’t too
big)

1
Tbsp | 15 mL ground dried thyme

1
Tbsp | 15 mL kosher salt

2
tsp | 10 mL ground allspice

1/2
tsp | 5 mL freshly grated nutmeg

1/2
tsp | 5 mL ground cinnamon

1
Tbsp | 15 mL sugar

2
tsp | 10 mL freshly ground black pepper

2
tsp | 10 mL cayenne or chipotle powder

1
1/2 Tbsp | 22.5 mL dried chives

Note:
Double or quadruple this recipe so you have some on hand. It’s
super easy to make a great jerk marinade simply by whizzing 1/2 cup
| 125 mL of this rub in a food processor with a splash of cooking
oil, a chopped habanero chile, a chopped onion, and some
chopped scallions.

Cajun Rub

Makes
about a half cup of rub.

This
is a great all-around grilling or blackening rub that showcases the
classic flavors of Cajun cooking.

2
Tbsp | 30 mL sweet paprika

1
Tbsp | 15 mL kosher salt

1
Tbsp | 15 mL granulated garlic

1
Tbsp | 15 mL granulated onion

1
Tbsp | 15 mL cayenne pepper

1
Tbsp | 15 mL freshly ground black pepper

1
Tbsp | 15 mL white pepper

1 ½
tsp | 7.5 mL dried oregano leaves

1 ½
tsp | 7.5 mL dried thyme leaves

Mix
the rub ingredients together.

Barbecue Secret

The
high sugar content of a barbecue rub works well at the low
temperatures needed to cook classic barbecue, creating a rich, dark
mahogany color. But for grilling, a sugary rub tends to make your
meat char too quickly. When you’re cooking over direct high heat,
use a rub that has little or no sugar.

Championship Barbecue Rub, a.k.a. Bob’s Rub

Makes
about 3 cups | 750 mL

The Butt Shredders
call this Bob’s Rub, and it’s what we use in competition. Bob Lyon,
the granddaddy of barbecue in the Pacific Northwest, shared this at
the barbecue workshop that firstintroduced me to the
joys of real barbecue and prompted me to become a barbecue
competitor. It follows a rule of thumb that’s worth remembering: A
third, a third, a third. Which means one-third sugar, one-third
seasoned salts, and one-third dry herbs and
spices.

1
cup | 250 mL white sugar

1/4
cup | 50 mL celery salt

1/4
cup | 50 mL garlic salt

1/4
cup | 50 mL onion salt

1/4
cup | 50 mL seasoning salt (I like Lawrey’s)

1/3
cup | 75 mL chili powder (use a commercial blend, or if you want an
edge, try a combination of real ground chiles like ancho, poblano,
New Mexico or guajillo)

1/3
cup | 75 mL black pepper

1/3
cup | 75 mL paprika

Add
as much heat as you want to this basic rub, using cayenne pepper,
hot paprika, or ground chipotles. Then add 2 or 3 signature spices
to suit whatever you’re cooking or your personal taste, like
powdered thyme, oregano, cumin, sage, powdered ginger, etc. Add
only 1 to 3 tsp | 5 to 15 mL of each signature seasoning so as not
to overpower the rub.